Šebreljski Ẑelodec (Stuffed pork stomach)

Sebreljski želodec, a stuffed and dried pork stomach is produced in a small area in western Slovenia, located less than 60 kilometers west of the capital city of Ljubljana. Šebreljski želodec carries PGI, 2011 classification.

Lean pork: shoulder, leg750 g1.65 lb
Pork back fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Sea salt30 g5 tsp
Sugar5.0 g1 tsp
Pepper3.0 g1-1/2 tsp
Garlic10 g3 cloves
  1. Grind lean pork through 3/8” (10 mm) plate. Cut pork belly into 5/16” (8 mm) cubes.
  2. Mix meat and spices together.
  3. Stuff into pork stomach, bladder or artificial casing (the artificial casing must be permeable to allow the moisture escape).
  4. Hold for 10 days in a cool room (4° C/40° F) between two wooden planks. Place weight on top board..
  5. Apply a thin cold smoke at 18° C (64° F) for 2 days.
  6. Dry between 10-15° C (50-59° F), 60-80% humidity for 3-5 months.
This is a specialized product that requires practical experience and in order to carry PGI mark, it must be made without nitrite or nitrate.It can, however, be made at home using modern fermenting technology what will greatly increase the safety and will contribute to the success of the finished sausage:
Include 3.0 g of cure #2.
Include T-SPX culture (0.12 g-use scale).
Follow the above instructions (1, 2, 3), but skip the step #4 (no holding required). Continue as follows below:
5. Ferment at 20° C (68° F), 85-90% humidity for 2 days.
6. Apply a thin cold smoke at 18° C (64° F) for 2 days.
7. Dry between 10-15° C (50-59° F), 60-80% humidity for 3-5 months.
You can flatten the product for 2-3 days using boards during the drying step.

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